Easter Brunch Recipes

Easter brunch is a timeless holiday tradition — and it’s an important one too. After all, this meal needs to keep everyone’s tummies full ’till Easter dinner hits the table.

If you’re unsure what to serve this year, look no further than these classic Easter brunch ideas. From fluffy pancakes and sticky muffins to veggie quiche and spring salads, these delicious dishes will satisfy everyone. Plus, many of these recipes are so easy to make that you can prepare them the night before or whip them up in just a few minutes on Easter morning.

Spinach and Cheese Breakfast Pockets

Ingredients

2 large eggs, divided

1 c. ricotta cheese

1 c. baby spinach, roughly chopped

1 c. basil, chopped

1/4 c. sun-dried tomatoes (about 9), finely chopped

1/4 tsp. red pepper flakes

Kosher salt

2 refrigerated rolled pie crusts (from 15-ounce box)

Sesame seeds, for sprinkling.

Directions

Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside.

With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.

In a large shallow dish, whisk milk, eggs, and cinnamon.

Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.

Heat a 12″ nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.

Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners’ sugar; serve with maple syrup and more raspberries.

In small saucepan, combine blueberries and syrup and cook on low until heated through, about 5 minutes; keep warm.

In large bowl, whisk together flour, baking powder, baking soda and salt. In second bowl, whisk together buttermilk, eggs, sugar, honey and vanilla. Melt 3 tablespoons butter and whisk into buttermilk mixture. Pour wet ingredients over dry ones and fold just until no traces of flour remain (batter will be lumpy).